Honey Wheat French Bread Recipes

HONEY WHEAT BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.

SWEET HONEY FRENCH BREAD

Steps:

• Add to your bread machine per manufacturer instructions. While bread is baking, drizzle with honey if desired.

WHOLE WHEAT FRENCH BREAD

Steps:

• Combine warm water, yeast and sugar in the bowl of a stand mixer. Let sit for about 10 minutes until bubbly and activated.
• Add remaining ingrdients. Using a dough hook mix until combined. Check consistency of dough. Dough should be soft but not sticky. If it is too sticky add additional flour one Tablespoon at a time until consistency is soft.
• Continue mixing dough on low speed for 5 mintues.
• Cover bowl with towel and allow to sit in a warm place for 10 minutes. Punch dough down. Cover and repeat process tow more times for a total of 30 minutes of rising.
• After the third time divide the dough in half. Shape in two long loaves on a floured surface. Place loaves on a greased baking sheet.
• Cut diagonal slices in the tops of each loaf. Whisk egg whie. Brush with egg mixture.
• Cover and let rise about 15-20 minutes.
• Bake at 350 degrees for 30 minutes.
• Let sit in bread pans for a couple minutes, then turn out onto a cooling rack and let cool.

HONEY WHEAT FRENCH BREAD

Steps:

• You can mix this in a 2 lb automatic bread machine, but I mixed and knead for.
• 5 minutes in my KitchenAid.
• Then using more olive oil,oil the bowl
• and turn the dough a couple times to coat.
• Cover with a wet towel and let raise in an unlit oven for 2 hours, punch down, knead between hands and then let rise another 90 minutes.
• Punched down, knead and shape
• into two equal 18 inch ropes and place in sprayed pans to rise again for 1 hour.
• Bake at 350° for 25-30 minutes or until browning on top and sounds hollow when thumped on bottom.
• Remove from oven and brush
• tops with butter, if you want soft crusts.
• Let cool before slicing.
• Store in airtight bags.

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

WHOLE WHEAT FRENCH BREAD

Steps:

• Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.

HONEY WHOLE WHEAT BREAD

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.